Magnificent Mushrooms: 4 to Know

A little secret: I used to think I disliked mushrooms … but the only ones I’d had were those crazy little white button mushrooms that come pre-washed and wrapped in plastic, for who knows how long. A few years ago, the local mushroom growers at my farmer’s market opened my eyes and now I’m positively addicted, and super-thankful for it!

You know I love things super-simple, so it’s probably no surprise that my favorite way to cook them is an easy sear of trimmed (but not chopped) mushrooms in a single layer in a cast iron pan with olive oil and a pinch of salt. Sometimes my family and I stand over the pan and eat them hot and crispy, before they ever make it to the table. Occasionally I get fancy and add shallots and a bit of white wine at the end, but really, there is nothing like hot and crispy mushroom bits fresh out of the pan.

And the best part? Inside all this deliciousness lives all of these benefits!